Make this creamy seafood mornay mix the day before and simply reheat and spoon into warm crêpes to serve. Or make them up, place on an oven tray, then top with a little grated cheese and grill until golden. Add scallops or mussels too. Make your own crêpes or buy them ready-made at the supermarket.
- 50g butter
- 1 onion, finely diced
- 1 clove garlic, finely chopped
- ¼ cup celery, finely chopped
- 3 tbsp flour
- ½ cup white sparkling wine
- 1 cup milk, hot
- 250g white fish, cut into pieces
- 250g shelled raw prawns
- Spray oil
- 100g flour
- 2 eggs
- ½ cup milk
- 1 tbsp chives, chopped
- ½ tsp celery salt
- 1 tbsp melted butter, plus extra for cooking crepes
- Heat the butter in a medium saucepan and saute the onion, garlic and celery gently for 3-4 minutes until soft and fragrant.
- Add the flour and cook for 2 minutes until sandy in texture and light golden. Gradually add the wine and stir well until absorbed. Slowly whisk in the hot milk until thickened. Simmer for 2 minutes then add the fish and prawns and cook for a further 5-6 minutes. Check seasoning. Cool, then chill.
- For crêpes, place the flour in a bowl and add the eggs and milk, whisking until smooth. Add the chives, celery salt and melted butter, mixing until well combined. Let rest for 15-20 minutes.
- Heat a small amount of butter in a nonstick pan and add ¼ cup of crêpe batter. Swirl the pan around to make a thin circle. Cook for 1 minute or until lightly golden underneath, then flip and cook the remaining side. Layer on a plate and repeat with remaining mixture.
- To serve, heat the seafood mix. Arrange crêpes on warmed plates and fill with a generous amount of seafood. Garnish with chopped chives and cracked pepper.
Take a look at this tasty seafood chowder recipe here.
About Jo Wilcox
"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nzmore of this author